This Sour Cream Beef Noodle Casserole (sometimes called “Walk-Away Casserole”) is vintage comfort food at its finest. The combination of sour cream and cottage cheese makes a tangy, velvety sauce that coats the egg noodles, perfectly complementing the savory, herb-infused tomato beef sauce. Layering the ingredients like a lasagna ensures every bite has the ideal balance of creamy noodles, hearty meat, and melted cheddar.

 

Ingredients
Lean ground beef – 1 lb
Egg noodles – 8 oz
Tomato sauce – 2 cans (15 oz each)
Sour cream – 1 cup
Cottage cheese – 1 cup
Cheddar cheese, grated – 1 cup
Yellow onion, chopped – ½
Garlic, minced – 2 cloves
Italian seasoning – 1 teaspoon
Kosher salt & black pepper – To taste

Directions:
Step 1: Prep and Sauté
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large skillet over medium-high heat, brown the ground beef and chopped onion for about 10 minutes. Stir in the garlic and cook 1 more minute until fragrant.

Step 2: Simmer the Sauce
Add tomato sauce and Italian seasoning to the beef mixture. Simmer for 5 minutes, stirring frequently. Season with salt and pepper, then remove from heat.

Step 3: Cook the Noodles
Meanwhile, boil egg noodles in salted water according to package directions. Drain thoroughly.

Step 4: Make the Creamy Base
In a large bowl, whisk together sour cream and cottage cheese. Add the cooked noodles, season with salt and pepper, and toss until fully coated.

Step 5: Layer the Casserole

Spread half of the creamy noodles in the bottom of the prepared dish.
Top with half of the meat sauce.
Repeat layers with remaining noodles and sauce.

Step 6: Bake
Sprinkle grated cheddar cheese over the top. Bake for 30 minutes, until the sauce is bubbly and the cheese is melted.

Step 7: Rest and Serve
Let the casserole rest 10 minutes before serving. This allows the sauce to thicken slightly, keeping the layers intact when scooped